Wheat free, gluten free & allergy books
There are now many more specific wheat free books available, and gluten free recipe books of course happen to be wheat free too so the choice is fantastic.
It's important to remember that you don't have to use just gluten free flours if you have a wheat allergy rather than celiac disease. In most normal recipes you can successfully substitute wheat free flours such as oat, barley, rice, soya, tapioca, potato, rye, bean, sorghum etc.
It may take a bit of trial and error depending on the recipe but it's worth the experimentation because it enables you to use many different and nutritious flours to replace the nutritionally empty wheat that is normally used.
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